Peanut butter crispy bars. These dessert bars are going to give you the sweetest of dreams! Crispy rice cereal and a layer of creamy peanut butter topped with rich melted chocolate.
Single white female looking for strong, well built spatula
Have you ever realized how important a well stocked kitchen is? Having the right tools for cooking is like a doctor making sure he has the right scalpel. Ok, maybe not that serious, but you get what I’m saying. You don’t realize how important a wooden spoon, offset spatula, micro grater, or hell, a good spatula is until you are working in a kitchen without these basic tools.
I’m, however, at an odd point where I refuse to buy any more kitchen supplies until I have my own kitchen again. My kitchen is well stocked *in boxes somewhere* but there is a list of things I need. It’s the most ridiculous thing I have ever made myself not spend money on – however I can’t possibly justify any more kitchen purchases when most of my life is stored away in cardboard anyway. It makes me rather sad because there is a list of things I don’t have that I would love to have (a cast iron skillet, a dutch oven, tart pan and my often dreamed about Kitchenaid countertop mixer…. to name a few….). When I can unpack my things, reacquaint myself with what I do actually own, only then will I consider another purchase.
What about you guys? What do you consider the most important tool in your kitchen?
Speaking of not having a good spatula, I made these peanut butter crispy bars, my second creation from the pages of the Baked cookbook, and I am still loving the book.
Truthfully, I do think that there are easier, cheaper ways to make what I made have so far – if you wanted / needed to, but for review sake, I am sticking to the written instructions on the pages for now. I have admittedly been a wuss and the two recipes I have tried were obviously more of the basic ones. It’s going back to that “need to gather supplies from within boxes and stock the current kitchen before I undergo any of the other recipes” idea.
But I couldn’t say no to these peanut butter crispy bars!
For the Crispy Crust
- 1 3/4 cups rice cereal
- 1/4 cup sugar
- 3 tbs lt. corn syrup
- 3 tbs unsalted butter, melted
For the Milk Chocolate Peanut Butter Layer
- 5 oz milk chocolate chopped
- 1 cup creamy peanut butter
For the Chocolate Icing
- 3 oz dark chocolate, 60% – 70% cacao chopped
- 1/2 teas lt corn syrup
- 4 tbs unsalted butter
- Make the crispy crust:
- Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
- Put the cereal in a bowel and set aside.
- Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to sir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
- Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
- Make the Milk Chocolate Peanut Butter Layer:
- In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.
- Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Poor the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
- Make the Chocolate Icing:
- In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
- Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly, Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.
- Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
They warn in the commentary before the recipe that this is a rich dessert and to serve these peanut butter crispy bars in small portions (hence the small pan) and they are right.
I am a chocolate lover and have only eaten 1/2 of one of the 9 servings. Its rich, the chocolate melts quickly on you (in the 90+degree heat and humidity), and its good. Unless I’m serving snacks on the cheap, I may never go back to a normal rice crispy treat again.
Edit: I got reminded that I am indeed not a single female – just a female lacking a good spatula when the BF was flipping through my blog last night. My bad.